Hazelnut Nougat


Preparation info

  • Difficulty


  • Enough for about



Appears in

Wild Food

By Roger Phillips

Published 1986

  • About


  • 225 g (8 oz) hazelnuts
  • 225 g (8 oz) sugar
  • 225 g (8 oz) liquid glucose
  • 100 g (4 oz) honey
  • 1 egg white
  • 3 tablespoons water


Place the water, sugar, glucose and honey in a pan and bring slowly to the boil, watching constantly at first as it can quickly boil over. Meanwhile, beat the egg white in a large bowl until stiff. Spread the hazelnuts on a marble surface or on rice paper. Continue boiling the sugar until it almost reaches small crack stage, 135˚C (260˚F). Remove the pan from the heat and gradually pour the hot mixture into the bowl with the whipped egg white, whisking all the time. After 2 or 3 minutes it will turn pure white and start to stiffen. Keep on whisking until the whisk will hardly move it, then spoon the mixture over the nuts. Leave for an hour to cool and set.

The timing of the sugar and egg whisking is rather tricky but the result always tastes delicious even if you take it a bit too far. I could not find a satisfactory recipe for making this dish and it took seventeen attempts before I finally got it right. A good tip is to take the telephone off the hook or put your mobile on silent, when you start – the mobile ringing mucked up my first effort!